Salmon curry on rice with cucumber salad

Ingredients for 1 servings:

• 80 g basmati rice
• 1 tbsp oil
• 1 spring onion(s)
• 15 g ginger root
• 1 garlic clove(s)
• ½ tsp turmeric powder
• ½ tsp cumin powder
• ½ tsp sweet paprika powder
• 200 ml coconut milk
• 300 g salmon fillet(s)
• some chili powder
• ½ cucumber(s)
• 2 tbsp natural yogurt
• 1 tbsp oil, neutral
• 1 spring onion(s)
• some sugar
• 1 tbsp vinegar
• salt and pepper
• a few stalks of coriander

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Cook the rice according to the package instructions. Slice the spring onions. Cut the cucumber into chunks or slices. Finely chop the garlic and ginger. Pick the coriander leaves. Wash the salmon and cut into bite-sized cubes. Heat the oil in a pan and sauté half of the onion rings. Briefly fry the garlic and ginger. Sauté the turmeric, cumin, and paprika powder. Pour in the coconut milk and bring to a simmer. Meanwhile, heat the remaining oil in another pan and fry the salmon cubes all over. For the cucumber salad, mix the remaining spring onion rings with the cucumber. Make a dressing from yogurt, vinegar, sugar, salt, and pepper. Add the salmon cubes to the curry sauce and season with salt, pepper, and chili powder. To serve, place the rice, curry, and cucumber salad on the plate and sprinkle with coriander leaves.